Lebanese Sweet Bread Ka’ik (Kaak)

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Authorksalman
RatingDifficultyIntermediate

Traditional Lebanese sweet bread Kaak ( Ka’ik) which can be eaten at anytime of the day, toasted for breakfast, with a cup of tea , or as a dessert with a cup of coffee.

Yields30 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

 2.2 lbs (1 kg) flour
 2.2 lbs (1 kg) fine Semolina
 3 1/2 cups sugar
 1/2 cup Honey
 3 cups Milk
 1 cup vegetable oil
 1/2 cup anise seeds
 1 tbsp instant yeast
 turmeric, to taste
 2 tbsp baking powder
 1 tbsp bread crumbs

1

In a large bowl pour all the dry ingredients except the yeast.

2

Add the vegetable oil and rub using your finger tips until the flour mixture becomes like sand.

3

In another pot pour milk and add yeast, honey, sugar and stir. Add the milk mixture to the dough and mix.

4

In this stage the dough becomes smooth and stretchy, cover it and set it aside for the next day to let the flour absorbs all the liquids.

5

In next day, mix the dough very well

6

Divide the dough into several pieces. To make the traditional cookies use the special molds to make imprints on dough disks. If the molds are not available, you can make different shapes such as circles or even braids. When using the mold, brush it with vegetable oil and make sure not to press hard to avoid the dough from sticking

7

Preheat the oven to 180⁰C (355⁰F)

8

Put butter papers on oven trays and start placing the kaak next to each other.

9

Bake for about 15 mins until the dough turns lightly brown.

10

Let the ka’ik cool down. Keep the ka’ik well-covered or in an airtight container for up to three days. Eat them at room temperature, toasted, or warm them in a low oven. Enjoy 🙂

Category,

Ingredients

 2.2 lbs (1 kg) flour
 2.2 lbs (1 kg) fine Semolina
 3 1/2 cups sugar
 1/2 cup Honey
 3 cups Milk
 1 cup vegetable oil
 1/2 cup anise seeds
 1 tbsp instant yeast
 turmeric, to taste
 2 tbsp baking powder
 1 tbsp bread crumbs

Directions

1

In a large bowl pour all the dry ingredients except the yeast.

2

Add the vegetable oil and rub using your finger tips until the flour mixture becomes like sand.

3

In another pot pour milk and add yeast, honey, sugar and stir. Add the milk mixture to the dough and mix.

4

In this stage the dough becomes smooth and stretchy, cover it and set it aside for the next day to let the flour absorbs all the liquids.

5

In next day, mix the dough very well

6

Divide the dough into several pieces. To make the traditional cookies use the special molds to make imprints on dough disks. If the molds are not available, you can make different shapes such as circles or even braids. When using the mold, brush it with vegetable oil and make sure not to press hard to avoid the dough from sticking

7

Preheat the oven to 180⁰C (355⁰F)

8

Put butter papers on oven trays and start placing the kaak next to each other.

9

Bake for about 15 mins until the dough turns lightly brown.

10

Let the ka’ik cool down. Keep the ka’ik well-covered or in an airtight container for up to three days. Eat them at room temperature, toasted, or warm them in a low oven. Enjoy 🙂

Lebanese Sweet Bread Ka’ik (Kaak)

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